Pork loin with mushroom filling

➊ How do you prepare the meat? Thomas Rexfort: "To carve a roast into a palette, you cut the top part of the meat about 1.5 cm thick along the long side almost to the other side (but not all the way through!) and fold the cut third open like a book cover. Then you make another 1.5 cm thick cut in the remaining thick piece of meat, cut the roast almost to the starting side (but not all the way through!), and fold the cut piece open as well. This way, the roast lies on the countertop as a large, flat piece of meat (a palette) and is ready for topping. The pork fat net acts as a natural protective layer and prevents the roast from drying out during grilling. The moisture stays in the meat and is also released from the net. Just ask your butcher about it – or check out online butchers who ship pork nets."

➋ Prepare the grill for indirect grilling and set it to 150°C. Slice the pork loin into strips and season with salt and pepper. Finely chop 1 bunch of parsley and spread it over the meat, then arrange the bacon evenly on top.

➌ Dice half of the mushrooms and pearl onions, mix with half of the crème fraîche, and place on top of the bacon. Roll the roast tightly and wrap it in the pork netting. Place a few parsley sprigs in the center of the roast and secure everything with three strands of sausage twine. Grill for 70–80 minutes at 150°C, until the roast reaches an internal temperature of 62°C.